Creamy Red Coconut Curry Recipes

CREAMY COCONUT CURRY

This is a very creamy coconut-chickpea curry, made with a can of thick and creamy Thai coconut cream for South Asian creamy goodness and spiced with garam masala. It is a quick and simple plant-based curry to prepare, for those who are always on the go looking for healthy plant-based lunch options. Serve over white rice, corn tortillas, or dumplings.

Provided by Fareeha Chaudhry

Categories World Cuisine Recipes Asian

Time 25m

Yield 2

Number Of Ingredients 18

Creamy Coconut Curry image

Steps:

Melt coconut butter in a large saucepan over medium heat. Cook and stir onion and garlic using a wooden spoon until translucent and lightly brown in color, 2 to 3 minutes. Season with salt, cumin, pepper, fennel seeds, coriander, turmeric, and garam masala; mix until well incorporated. Stir in corn starch until a creamy paste forms.
Slowly mix water into the saucepan to dissolve cornstarch and thicken the mixture. Keep stirring until there are no lumps. Stir in chickpeas and broccoli and briefly cook until just lightly crisp and tender (do not overcook). Mix in coconut cream and curry leaves and cover pan halfway with a lid. Simmer until liquid is reduced and has thickened, 2 to 3 minutes.
Remove lid and lower heat to medium-low. Cook and stir until liquid is reduced and curry is thick and creamy, 3 to 5 minutes. Add bok choy and cook until wilted and curry has further reduced, 3 to 5 minutes.

Nutrition Facts : Calories 998.2 calories, Carbohydrate 138 g, Fat 48.4 g, Fiber 10.8 g, Protein 11.4 g, SaturatedFat 43.7 g, Sodium 1552 mg, Sugar 104.7 g

Ingredients

4 tablespoons coconut butter
½ red onion, chopped
1 clove garlic, minced
1 teaspoon pink Himalayan salt
½ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon fennel seeds
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon garam masala
1 tablespoon cornstarch
¼ cup water
1 (14 ounce) can cream of coconut
4 curry leaves, or more to taste
½ teaspoon chili powder
½ cup cooked chickpeas
2 ounces broccoli florets, chopped
4 small heads baby bok choy

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CREAMY COCONUT & RED LENTIL CURRY - FROM MY BOWL

Web Oct 4, 2019 1½ cups (309g) dry red lentils 1 13.5 ounce (398 ml) can full-fat coconut milk 2 cups (470 ml) low-sodium vegetable broth + 2 cups …
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Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion to the pan and sauté until translucent, 3 to 5 minutes
Add the garlic, ginger, and chopped cilantro stems to the pan and sauté for an additional 1-2 minutes, then stir in the curry powder and cook for an additional minute. Rinse the lentils briefly, then add them to the saucepan with the coconut milk and vegetable broth and stir to combine.
Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18-20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavor distribution.
Serve warm with rice, or as desired; leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.

Creamy Red Coconut Curry Recipes

CREAMY COCONUT CURRY

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